Have you ever found that when you take a round cake out of it's pan it cracks or sticks to the pan? Well here's a tip to prevent that from happening:
Spray the pan then put wax paper (cut into the shape of the pan) on the bottom of the pan & spray again. Then pour the batter on top and bake.
Works every time!
Saturday, April 30, 2011
Thursday, April 28, 2011
Old fashion chocolate Cake & Icing
This cake is so moist & delicious; if I could I’d make it every day for years on end. The cake is moist & soft, it coats your mouth with a rich but not too rich chocolate sensation. The icing goes on slick & turns out perfect. A tip when making this round cake & other round cakes is... put parchment paper on the pan inside & spray the parchment paper before putting the batter in.
Here's the final product:
The cutting of the cake:
The cake in pieces:
Cake
3 cups all-purpose flour
2 cups sugar
½ cup unsweetened cocoa powdered
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon instant coffee granules (I didn't use this but you can.)
1 tablespoon vanilla extract
Directions:
1. PREHEAT: oven to 350℉ with rack in the center. Spray two 8x2 inch round cake pans with nonstick spray.
2. WHISK: together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
3. COMBINE: water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are OK. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon instant coffee granules (I didn't use this but you can.)
1 tablespoon vanilla extract
Directions:
1. PREHEAT: oven to 350℉ with rack in the center. Spray two 8x2 inch round cake pans with nonstick spray.
2. WHISK: together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
3. COMBINE: water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are OK. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
Glossy Chocolate Icing
Ingredients:
Ingredients:
1 stick unsalted butter, (8 tablespoons)
1-1/2 cups sugar
1-1/4 cups unsweetened baking cocoa
salt, pinch
1-1/4 cups heavy whipping cream
1/4 cup sour cream
1 teaspoon instant coffee granules (I didn't use this but you can.)
2 teaspoons vanilla extract
Directions:
1. MELT: butter in a large saucepan over medium heat.
2. STIR IN: sugar, cocoa, and salt. Mixture will be thick and grainy.
3. COMBINE: heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil.
4. OFF HEAT: add vanilla. Cool icing at room temperature until spreadable, 2-3 hours. (Icing may be chilled until completely cold, then warmed gently in microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval).